Beef Bourguignon & Buttered Parsley Noodles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
We’re hosting company over the holidays and Noni and I wanted to make a special dinner for our guests. This beef bourguinon recipe was inspired by a recipe in one of my cookbooks, however I have balanced the proportions of red wine to beef stock in order
Ingredients
- 1 ribeye steak, trimmed, cubed, and seasoned with salt & pepper
- 1/4 cup all-purpose flour for the meat, plus 1 Tablespoon all-purpose flour for the sauce
- 1/2 cup pearl onions, peeled
- 1/2 cup carrots, diced
- 1/2 cup petite button mushrooms
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 teaspoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef broth
- Salt & pepper to taste
Instructions
- Preheat the oven to 350 ºF.
- Prepare the ribeye by cutting off the excess fat and then dicing it into small cubes. Reserve the fat.
- Sauté the excess fat in a large ovenproof saucepan over medium heat. Remove the fat, leaving only the grease.
- Dredge the ribeye cubes in flour then brown them in the saucepan that contains the fat drippings. Remove the steak and set aside.
- In the same saucepan, combine the vegetables and garlic and simmer over medium-low heat until the vegetables begin to soften.
- Stir in the herbs and tomato paste, cooking until the tomato paste coats the mixture. Then stir in 1 Tablespoon of flour.
- De-glaze the saucepan by adding the wine and beef broth and stirring until a smooth sauce forms. Season with salt and pepper.
- Cover the saucepan, transfer it to the oven and allow it to cook for 20 minutes.
- Remove the saucepan from the oven, add the reserved steak and then return it to the oven for an additional 15 minutes.
- Serve the beef bourguignon over buttered parsley noodles (recipe below).
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